Sassy Living with Caryn

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No Fuss Fabulous Breakfast

There is nothing like a rainy weekend day and an incredible brunch to bring back memories of my youth. This Sunday, I found myself in a tiny little OKC bistro while I waited for Caytie to get done with tutoring. Originally, I was only going to have a cup of coffee but the Dutch Baby Pancake that was whisked past my table made me say YES! After one bite, it immediately took me back to growing up in the 70’s in Bartlesville, OK.

The 70’s was all about trends. Even in my small Oklahoma town, we had one of the trendiest restaurants I have been to still to this day. It was the Sijtje Pannekoeken Haus restaurant on the main drag in Bartlexville complete with a giant dutch windmill on top! To this day, I can still see the dutch maid dressed waitresses complete with clogs running past with hot Pannekoeken’s in their hands. A Pannekoeken is a Dutch Baby pancake. Through the years they have changed the name to make it easier to say and sell! The varieties are endless…I love the fruit pancakes! They are amazing! Basically, a Dutch Baby tastes like a scuffle and a pancake have a baby! It is light yet dense enough to hold fruit. Perfectly, sweet that syrup is really not necessary.

En Croute

Dutch Apple Pannekoeken
4 eggs
3⁄4 cups flour
3⁄4 cups milk
1⁄4 cup sugar
1 teaspoon vanilla or vanilla paste
1⁄2 teaspoon salt
1 medium Granny Smith or HoneyCrisp apples, peeled and diced
2 tablespoons butter
1⁄4 teaspoon cinnamon
1⁄4 cup brown sugar
 Preheat oven to 400 degrees. In a medium sized cast iron skillet, add 2 tablespoon butter, 1/4 cup brown sugar and cinnamon. Stir together till the butter is melted and then add the sliced apple. Cook the apples till they are soft. Reduce the heat to low.  To make the pancake batter beat together the eggs, flour, milk, sugar, vanilla and salt till the batter is light and airy. Increase the heat of the skillet to medium high. Pour the pancake batter over the top and cook just till the edges are bubbly. Put the skillet into the oven and cooke for 20 minutes or until golden brown. Remove from the oven and invert onto a plate. Sprinkle with powdered sugar. Serve.
This recipe is so simple! However the reactions you will get once you serve it are anything but ordinary! My News9 pals said this is one of the best things I have EVER made. (let me tell you they eaten a ton!)
Creme Brûlée French Toast
1 loaf sliced brioche bread
2 cups Braum’s half and half
1/2 cup Braum’s whipping cream
6 eggs
3 tablespoon rum
Pinch of salt
1 tablespoon vanilla paste
1 cup brown sugar
1 stick unsalted butter
Set the sliced bread on a large rimmed baking sheet. In a medium sized bowl whisk together the half and half, whipping cream, eggs, rum, salt and vanilla paste. Pour the custard mixture over the top of the bread and then cover with plastic wrap and place in the refrigerator overnight or for at least 4 hours. Preheat oven to 375 degrees. In a medium sized bowl melt the butter and then add in the brown sugar. On another baking sheet line it with parchment paper. Pour the butter and sugar mixture  over the bottom of the pan and spread to coat. Add the soaked bread to the sugar coated baking sheet. Bake for 20 minutes or until golden brown. Serve with your favorite fruit and syrup.